Solaire Gas Grills are based on a unique cooking system

Written by Ross MacIver

Solaire gas grills have a unique cooking system. Instead of using briquettes for lava rock as a convection heat source, Solaire gas grills use radiant infrared heat to cook food. This is same cooking technology that is used in finest steak houses, so great taste of professional grills is available in your own backyard.

Most gas grills on market today cook by convection. There are several disadvantages to this method. The hood must be closed in order to raise temperature of cooking area, and whenever hood is opened temperature quickly drops. The food is cooked by heated air, and this results in dried out food.

Solaire gas grills on other hand, are specially designed to produce high temperature, radiant heat. The hood on Solaire gas grills can be left open because heating elements are cooking food rather than heated air. The intense heat of infrared burner seers outside of food, locking in taste and moisture. The result is succulent, flavorful food which cooks in a fraction of time of traditional gas grills.

Cast Iron Hibatchi

Written by Ross MacIver

Hibatchis are some of most popular types of barbecue available. Their small size makes them suitable for outside areas which don't have space for large gas barbecues. In addition, they are popular for camping and picnics. A cast-iron hibatchi offers same great taste as a regular barbecue with only disadvantage of being able to cook less food at a time.

A cast-iron brazier uses charcoal has its fuel source. Most hibatchis have two areas for holding coals, so it's easy to cook a variety of food and keep it warm. The multi-level grilling surfaces allow you to cook food at almost any temperature -- if you need a lot of heat, simply lower grill, and if you need less heat simply position it at top.

Hibatchis are great for outdoor cooking almost anywhere. They can be used on patio, on a terrace, at a camping site, or in your back garden. Since they are small, fire is easily contained, and open flames only last for a few minutes until charcoal has ignited.

Still, a certain amount of caution has to be used when cooking on a charcoal hibatchi. Their light weight has advantage of making them portable, but also disadvantage of making them easy to overturn. For maximum safety, never use a hibatchi on a flammable surface like a wooden deck.